SakiThe newsletter

Falmouth, CornwallJanuary2010

www.sanjayskitchen.co.uk

Hello fellow foodies,Tell you what 09, has been yet another quick and eventfulyear. What began with a quest for learning about good food,discovering new fresh ingredients and producers, has beenamongst the most exciting ones. Not to bore you with anymore of self proclamation, I was wondering how many timesyou have made a real effort in making Clarified butter. Simpleas it may seem, very often it is these little tricks that make usthe show stoppers.

What is clarified butter? How do you make it?

Clarified butter is pure butterfat from which the milk solids and water have been removed. It has a higher smoking point than whole butter, which means it can be used for sautéing without burning. Following are two methods of clarifying butter,depending on how you'll be using it.Method 1 --This clarified butter is good to use for sautéing.Melt at least 1/2 cup butter in a small, heavy saucepan over medium heat. When melted, skim off the white foam. Let the butter simmer; continue to skim off the foam until the butter no

longer produces any foamy residue. After about 5 minutes,the butterfat should be clear, and the grainy residue at the bottom of the pan will be lightly browned. Remove the pan from the heat and pour off the clear butterfat, leaving the browned bits behind in the pan.Method 2 --This clarified butter is not simmered like the one above; use it for sauces, such as Hollandaise or a dipping sauce for lobster.Melt at least 1/2 cup butter in a small, heavy saucepan over medium heat. When melted, remove the pan from the heat and skim off the white foam. Let the white, milky liquid settle to the bottom of the pan, then ladle off the clear butterfat. Discard the milky residue.

Cool and refrigerate the clarified butter in a tightly sealedglass jar, which prevents the absorption of odors. If all the milksolids have been removed from the butter, it will stay fresh forseveral months.Now then, once you have Clarified butter on hand, there is alot you can achieve in your kitchen. Be it coating your boiledvegetables, to frying your toast, the options are endless.

Well what is your best kept Clarified butter secret?Share it with us and who knows that could become the“Star Recipe”, of next month’s newsletter.

(Don’t forget to mention your name, and email id, to receive a

Free

Sanjay”s Kitchen “Star recipe certificate” for you toproudly collect)